Crystallization Behavior of Palm Oil Blends and Palm Oil-Based Fluid Shortenings

This thesis covers the establishment of palm oil-based fluid shortening production by investigating the static and dynamic crystallization behaviors of palm oil blends with and without emulsifier at various temperature treatments. Solid fat content (SFC), crystal size and distribution, fatty acid content (FAC) and triacylglycerol (TAG) composition of the palm oil blends were determined and analyzed using ANOVA at 95% confidence level. Palm oil-based fluid shortening formulation, emulsifier and stirring speed were optimized using response surface methodology (RSM) based on the storage study that included SFC, viscosity, pourability and crystal size and distribution. Crystal development of the blends as a function of time had developed crystallization curves that demonstrated distinct steps corresponding to crystallization stages due to the occurrence of mixed crystallization. Slow crystallization without emulsifier was influenced by the total saturated FAC, with significant (P